Turmeric Cauliflower Rice with Crispy Chickpeas and Hummus Dressing

 I just love creating new bowl's by combining ideas I tried in other bowls. I am a big fan of cauliflower rice right now, because of the ease of buying it pre-riced. And if you can't tell I love Mediterranean flavors. I saw a hummus bowl idea on Pinterest and changed it up a bit because I wanted to make it more of a dressing and add some freshness to the bowl, and I certainly wanted to simplify it down for a weeknight meal.

Turmeric Cauliflower Rice with Crispy Chickpeas and Hummus Dressing

• 1 bag of Cauliflower Rice
• 1 tsp olive oil oil
• 1/2 small yellow onion finely chopped
• 1 garlic clove, minced
• 1 tsp fresh grated turmeric (or 1 tsp dried and ground)
• 1/4 tsp salt
• a dash of cayenne
• 1 tablespoon lemon juice
• 15 oz can chickpeas drained and rinsed
• 1/2 tsp oil
• 1 tsp ground cumin
• 1 tsp coriander
• 1/2 tsp paprika
• 1/4 tsp salt  
• 1/2 tsp granulated garlic
• 1/4 tsp cinnamon
• 1/2 tsp cayenne
• 3/4 cup sliced carrots
• 4 cups spinach
• 1 cup cherry tomatoes halved
• 1/2 cup diced cucumbers

Dressing: 

• 1/4 cup of hummus (I use roasted garlic)
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• salt and pepper

1. You need two skillets going. One for the chickpeas and carrots, and one for the Cauliflower rice. 
2. For the rice: Heat oil in a large skillet over medium heat. Add in onion and cook until softened. Add in garlic and a pinch of salt. Stir in turmeric.  Add in the cauliflower and cayenne. Cover and cook for about 5 minutes. When cooked add in the lemon juice. 
3. Meanwhile for the chickpeas and carrots: Heat oil in a skillet over medium heat. While that's heating, toss the chickpeas, carrots and the rest of the spices together in a bowl. Add to skillet. Sauted until they start to brown. Cover and cook for 5 to 7 minutes or until carrots are cooked but not mushy.
4. To make the dressing: stir together the hummus, lemon juice and vinegar, and season with salt and pepper.
5. To make a bowl: Layer about a cup of spinach, cauliflower rice mixture, chickpea carrot mixture, then top with tomatoes and cucumbers (just divide each evenly over 4 bowls). And finish with a drizzle of the dressing over the top!

**Makes 4 servings

**4 on Bryce's dish scale. 2 skillets. And a bowl. Lot of stuff. 

Spring Snap Pea and Mushroom Quinoa

 This is a super simple spring meal. It's light and bright and refreshing, and filling because of the quinoa. And this time of year you should be able to find most of the ingredients at the farmer's market. I snagged the idea from Eating Well and only adapted to make it a bit more of a hearty main and include other items that looked yummy at my market that week. 

Spring Snap Pea and Mushroom Quinoa

• 1 cup quinoa
• 2 cups fresh snap peas, trimmed and cut diagonally into thirds
• 1½ cups button mushrooms, cut into quarters or eighths if large
• ⅓ cup thinly sliced red onion, cut into 1-inch lengths
• 1/2 cup of radishes sliced into bite sized strips
• 1 tablespoon chopped fresh dill, plus a little more to top the dish with
• ⅓ cup white-wine vinegar
• ¼ cup extra-virgin olive oil 
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1/2 teaspoon each salt and pepper

1. Rinse the quinoa in a fine mesh strainer. Combine 1 cup quinoa and 1 and 3/4 cup of water in a pan. Bring to a boil. Cover, knock the heat down to  low. Keep and eye on it. In about 15 minutes it should be close to done. When all the water is gone - it's done. Let cool slightly. 
2. Soak red onions in cold water for about 5 minutes, this will take the edge off a little.
3. Combine peas, mushrooms, onion, radishes and dill in a medium bowl. 
4. Whisk vinegar, oil, lemon zest, lemon juice, salt and pepper and honey in a small bowl.
5. Stir the dressing into the cooled quinoa until evenly dispersed. 
6. Add the quinoa to the vegetable mixture, toss and serve with a little more dill on top.

**Makes 4 servings

**3 on Bryce's dish scale. Couple of bowls, a pot, and cutting board and strainer.